November 16, 2010

Spinach Parmesan Balls

We saw these made on a new Food Network show and T was immediately drawn to them, going out to buy two packages of spinach right away. I hope our kids inherit his love of dark, leafy greens, but even if they don't, I'm sure they would jump at these little treats. 

Full of spinach, these can be served as appetizers or even a side. For T, they turned into an anytime snack and were gone within two days. I had to hide three just to take a picture!

They're healthy, easy and pretty delicious. You can take them up a notch with the mustard you serve. We used regular mustard, but they would be lovely with dijon or even  honey dijon.


  • 2 packages chopped frozen spinach, thawed and drained
  • 2 cups italian-style bread crumbs
  • 1 cup grated parmesan cheese
  • 1/2 cup butter, melted and cooled
  • 4 small green onions, finely chopped
  • 4 eggs, lightly beaten
  • salt and pepper to taste
  • Preheat oven to 350 degrees
  • In a medium bowl, mix the spinach, bread crumbs, cheese, green onion, eggs, salt and pepper
  • Shape the mixture into 1 inch balls -- about the size of a Timbit
  • Arrange the balls in a single layer on a baking sheet
  • Bake for 15-18 minutes, until lightly browned
  • Serve with mustard for dipping


  1. I'm looking for some new appetizers for Thanksgiving. These look perfect. Thanks, Lindsay!

  2. I like dark, leafy greens too! And, I like that these are baked instead of fried. They sound great!

  3. I will be making them for my book club ladies next week!
    Aunt Lisa



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